Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material

In extrusion printing, the printability of food materials depends on rheology under shearing when extruded, and at rest, post-deposition. Piloting microstructure to provide rheological properties compatible with 3D printing is a major challenge. Microstructure, rheology, wheat-flour based varying concentrations flour, sugar, oil, water were studied. Materials obtained by heating doughs moisture content above 55% (wb). The processed structured as closely-packed particles made swollen gelatinized starch granules glued in denatured proteins network. These easily extruded self-supporting layers food-printer formed stable objects precise dimensions. water/flour ratio played crucial role structure wheat materials, impacting storage modulus (G’), tan ? printability. This work highlights importance predicting ability hold its structure. • Thermomechanical processing produced wheat-based printable materials. Dough proteins. excess water, oil sugar had no effect or an important parameter pilot material's Tan relevant indicator predict